Impact of extrusion parameters on the properties of rice products: A physicochemical and X-ray tomography study-Reference-Cited by-同舟云学术

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Impact of extrusion parameters on the properties of rice products: A physicochemical and X-ray tomography study

Published:2015-10 Issue: Volume:6 Page:29-40
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Chanvrier Hélène,Nordström Pillin Christine,Vandeputte Greet,Haiduc Adrian,Leloup Valérie,Gumy Jean-Claude

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference56 articles.

1. Official methods of analysis;AOAC 992.15,2000

2. Official methods of analysis;AOAC 990.03,1990

3. Expansion characteristics of extruded corn grits;Ali;Lebensmittel Wissenschaft und Technologie,1996

4. Changes in disulfide and sulfhydryl contents and electrophoretic patterns of extruded wheat flour proteins;Anderson;Cereal Chemistry,2000

5. X-ray tomography study of the cellular structure of extruded starches and its relation with expansion phenomenon and foam mechanical properties;Babin;Carbohydrate Polymers,2007

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